8 pounds boneless pork tenderloin
1 1/3 cups soy sauce
2/3 cup oriental toasted sesame oil
4 large cloves garlic, minced
1 tablespoon freshly ground ginger
1 tablespoon monosodium glutamate (opt)
19 ounces bottled barbeque sauce

1. Trim pork tenderloin of all fat.

2. Combine 1/3 cup soy sauce, 1/3 cup sesame oil, 3 minced garlic cloves, ginger, and MSG in a deep bowl; mix well, making certain the ginger does not clump.

3. Place pork into marinade and refrigerate for 6-8 hours or overnight.

4. Remove pork from marinade and place on covered grill.

5. Add wet wood to grill firepan to insure adequate supply of smoke.


Prepare sauce:

1. Combine barbeque sauce, 1/3 cup sesame oil, 1/3 cup soy sauce, and 1 minced garlic clove in a bowl; mix well.

2. Serve over sliced pork tenderloin.

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